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Pepperoni Pizza Soup

Name: Pepperoni Pizza Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings (2-1/4 quarts).
Cuisine: Europe, Italian
Ingredients: 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained; 2 cans (14-1/2 ounces each) reduced-sodium beef broth; 1 small onion, chopped; 1 small green pepper, chopped; 1/2 cup sliced fresh mushrooms; 1/2 cup sliced pepperoni, halved; 1-1/2 teaspoons dried oregano; 1/8 teaspoon pepper; 1 package (9 ounces) refrigerated cheese ravioli; Shredded part-skim mozzarella cheese and sliced ripe olives

21 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 8-1/4 hours

Makes

6 servings (2-1/4 quarts)

Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. —Estella Peterson, Madras, Oregon

Pepperoni Pizza Soup Recipe photo by Taste of Home

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Ingredients

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 cup sliced pepperoni, halved
1-1/2 teaspoons dried oregano
1/8 teaspoon pepper
1 package (9 ounces) refrigerated cheese ravioli
Shredded part-skim mozzarella cheese and sliced ripe olives

Directions

In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours.
Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.

Nutrition Facts

1-1/2 cups (calculated without cheese and olives): 203 calories, 6g fat (3g saturated fat), 26mg cholesterol, 1008mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 10g protein.

Pepperoni Pizza Soup

Ingredients

Directions

Nutrition Facts

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